Flash-Cooked Greens with Garlic

This is a simple, delicious, healthy recipe that I adapted from one of my favorite cookbooks; A Spoonful of Ginger by Nina Simonds.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs fresh spinach or 1 1⁄4 lbs  other greens
• 1  teaspoon canola oil or 1  teaspoon  corn oil
• 8 -10  cloves garlic, cut into paper thin slices
• 2 1⁄2 tablespoons rice wine or 2 1⁄2 tablespoons sake
• 1⁄2-3⁄4 teaspoon salt

Directions

1. Tear the stems from the spinach.
2. If using other greens, cut away the tough ends.
3. Toss the greens in a colander and rinse thoroughly under cold running water.
4. Drain and place in a bowl near the stove.
5. Heat a wok or a skillet, add the oil, and heat until near smoking.
6. Add the greens and garlic and toss lightly with a spatula for about 20 seconds, then add the rice wine and salt and toss lightly over high heat about 1 minute or less, until the greens are slightly wilted but still bright green.
7. Scoop out the greens and garlic, leaving most of the liquid, and arrange on a serving platter.
8. Serve hot, at room temperature, or cold.